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Sue Chan (Chef/Owner)
As quoted by The Sun Magazine on March 17th 1996 as “the best pastry girl in town and a flaming pastry queen”- only discovered her culinary ambitions and love for art later in life which she picked up as a hobby. She honed her cooking skills through trial and error and spends at least five hours a day in the kitchen both supervising and cooking. After four and a half year stint as a pastry chef at the famous Bon Ton restaurant, her fiery leonine influences began to stir. Confident of her skills, she quit her pastry chef post in the famous restaurant and did catering for a while to the US Embassy before she stumbled onto a lot like the old suburb of Sydney in a quiet Petaling Jaya suburb that shadowed by wise, old matured trees. The birth of beautiful suchan® deli took place in mid-April 1995.
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1. What ignited the spark in you to start a new business venture or to make significant changes in an existing business? How did the idea for your business come about?
A stagnant life has sparked in me to start a new business venture. I needed some changes to break the stagnancy and on top of that, my flare and innovativeness in pastry have motivated me to start on my own. Prior to that, I had developed and sharpened my skills at Bon Ton Restaurant for four and a half years.
2. What were the biggest challenges when you were starting as new entrepreneur?
During the starting point of being an entrepreneur, my biggest challenge was the need to multitask as well as being
an all rounded star. Coupled with sweat, blood and tears, that moment was the most difficult.
3. What is the best part of being an entrepreneur and also a master at your own flair?
The best part of being an entrepreneur is the fact that, I own a team of loyal true hearted staffs, and loyal clients. Apart from that, I am also glad that I could be a mentor to young and talented entrepreneurs especially the single mothers.
4. Describe your typical day?
My typical day starts at 5.00am every day. Being an early bird in the morning, I am able to use the time to browse the
internet for cooking resources and also to plan on recipes and other daily routines and fieldworks. And by 7 a.m., I will have
to send my kids to school. And the real thing begins, as I step into my outlets, overseeing the operations.
5. What have been some of your failures, and what have you learned from them?
I have encountered quite a number of failures throughout the years. To exemplify, a few of my outlets back in year 2001 have
been closed due to the economical setback (the outlets were in KLCC and in Subang Parade). Back then, I was struggling with
finance, the capital as well as the stalling economic condition around the globe. It was indeed a very difficult moment for me,
and yet, I moved on!
6. What three pieces of advice would you give the BestFoodJunction.com readers who want to become entrepreneurs?
For those out there who are interested and keen to become an entrepreneur like me, the three pieces of advises are;
firstly, you’ll have to develop patience, interest and passion in the industry. Secondly, you ought to have an openness
to listen to others, and thirdly, you should master the skill of easy to forgive in you.
7. Is there any pattern to be a successful entrepreneur?
I always believed in hard work in every aspect of life, and not neglecting the solid groundwork and the understanding of
the surrounding environment. I would also say that, one should be a wise risk taker and demonstrate willingness to learn at all times.
8. Who has been your greatest inspiration?
No one had really inspired me throughout my journey. I think that I have possessed a great deal of immunity to difficulties throughout my learning years and of course, in my life. My joy of fulfilling my social responsibility by helping the misfortunate families had continuously encouraged me to persist onto my life and work.
